Sheet Pan Chicken
Ingrediënten
- tablespoons unsalted butter melted
- 4 garlic cloves minced
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh rosemary
- Kosher salt and freshly ground black pepper
FOR THE SHEET PAN CHICKEN
- 1 pound mixed baby potatoes halved (or quartered if large)
- 4 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 4 5-ounce boneless, skin-on chicken breasts
- 1 pound thin asparagus ends trimmed
- Juice of ½ lemon
Instructies
- Preheat the oven to 425ºF.
- Line a baking sheet with foil.
- Make the garlic-and-herb dressing: In a medium bowl, combine the melted butter, garlic, thyme, and rosemary and season with salt and pepper.
- Set aside until ready to use.
- Make the sheet pan chicken: In a large bowl, toss the potatoes with 2 tablespoons of the olive oil and season with salt and pepper.
- Spread them on half of the prepared baking sheet.
- Drizzle the chicken with the remaining 2 tablespoons olive oil and season with salt and pepper.
- Arrange the chicken on the same baking sheet and roast until the potatoes are tender, about 20 minutes.
- Turn the oven to broil and remove the baking sheet.
- Add the asparagus and drizzle all with the garlic-and-herb dressing.
- Broil for 2 to 3 minutes until the asparagus is tender and the chicken is cooked through.
- Remove from the oven, stream the lemon juice over the top, and serve.
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